Reducing effect of artichoke extract on heterocyclic aromatic amine formation in beef and chicken breast meat.
Sign Up to like & getrecommendations! Published in 2017 at "Meat science"
DOI: 10.1016/j.meatsci.2017.07.018
Abstract: The aim of this study was to investigate the inhibitory effect of different levels of artichoke extract (0, 0.5, and 1.0%) on the formation of heterocyclic aromatic amines (HAAs) in beef and chicken breast meat… read more here.
Keywords: breast meat; chicken breast; beef chicken;
Effect of frozen and refrozen storage of beef and chicken meats on inoculated microorganisms and meat quality.
Sign Up to like & getrecommendations! Published in 2021 at "Meat science"
DOI: 10.1016/j.meatsci.2021.108453
Abstract: The objective of this study was to investigate the effects of repeated freeze-thaw cycles on microorganisms, amino acid composition profile, chemical composition, mineral concentrations, water mobility, and fat of beef and chicken meats. Pure cultures… read more here.
Keywords: storage; meat; beef chicken; chicken meats ... See more keywords
Molecular characterization of Campylobacter spp. recovered from beef, chicken, lamb and pork products at retail in Australia
Sign Up to like & getrecommendations! Published in 2020 at "PLoS ONE"
DOI: 10.1371/journal.pone.0236889
Abstract: Australian rates of campylobacteriosis are among the highest in developed countries, yet only limited work has been done to characterize Campylobacter spp. in Australian retail products. We performed whole genome sequencing (WGS) on 331 C.… read more here.
Keywords: lamb pork; beef chicken; campylobacter spp; campylobacter ... See more keywords